Coulis
From Cookery, 1897
Useful for soups and sauces.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 11. The excerpt below is the record exactly as published.
coulis (see below). At the first boil the sauce will be ready. It will be seen from this that even these foundation sauces are dependent one upon the other, and that they are constantly intermingled in the manufacture of various dishes. The little I have been able to say on the subject in this short space will, I hope, make the matter, which has often been deemed a mysterious one by inexperienced persons, rather clearer than it has hitherto appeared. Sauce Blonde, or Veloute. — Make a roux as before with equal quantities of butter and flour. When well coloured add a pint to a pint and a half of good veal stock, stir over the fire till it boils, and add a carrot thinly sliced, one moderate-sized onion, half a dozen cloves, and a bouquet of parsley. Let this simmer over a slack fire very slowly till the contents have been reduced to one-third of the original quantity ; skim it, and remove the fat whenever it is necessary, strain it, and put it aside. This is very useful for certain kinds of vegetables, and when it is wanted for the purpose it should be thickened before use with the yolks of one or two eggs. For hashed meats, etc., it is also desirable to flavour it with a small tumblerful of white cooking wine or Madeira. 34 COOKERY. Coulis. Melt a piece of butter the size of a pigeon s egg in a pipkin, and add to this any available remains of cold meats, game, etc. Put the cover on, and let it remain over the lire till the contents colour; add a couple of carrots, half a dozen small onions (or two or three moderate-sized ones cut in quarters), and a teacupful of water. After one hour’s simmering put in two breakfastcupfuls of stock
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